Yield: 8 pc 5 ounce (150 ml) portions
4 egg yolks
3 eggs
5 ounces (142 grams) of granulated sugar
1 quart (960 milliliters) of half and half
1 vanilla bean quality AAA or 1 teaspoon (5 ml) of vanilla extract
1. Whisk egg yolks eggs and sugar until thoroughly combined.
2. Split the vanilla pod and mix it with the half and half in a heavy bottom
pot. Bring the mixture to the scalding point and then remove from the heat.
3. Remove the vanilla pod from the half and half and gradually add the liquid to
the egg mixture. If you are using vanilla extract add it now.
4. Place the custard mix into oven safe pans, cups or tins. Place filled
containers in a hot water bath and bake at 350 F (175 C) for approximate 30
minutes. (this baking time is based on the individual custards being 5 ounces
(150 ml) in size.
Hot water bath - A water bath is a container of hot water that holds other
containers when baking. The water insures that the heat of the oven is equal to
the surfaces of the container that are holding the food products. Water baths
also reduce the chances that a item will burn on its outer surfaces (excluding
the top) as long as the water level is sufficient and sustained.